Fresh-Pressed Olive Oil Club

Spinach and Artichoke Dip

Spinach and Artichoke Dip

So much better than store-bought, this dip for chips and crudités also makes a great topping for baked potatoes.


  • 2 tablespoons extra virgin olive oil, plus more for serving
  • 8 ounces baby spinach leaves, rinsed, patted dry, and coarsely chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cream cheese softened at room temperature
  • 1/2 cup plain Greek yogurt 
  • 4 ounces artichoke hearts, roughly chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh dill or 1/4 teaspoon dried dill 
  • 1 teaspoon lemon juice
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Red pepper flakes to taste (optional)


Step 1

Heat a sauté pan and add the olive oil and the baby spinach a large handful at a time. Sauté until completely wilted and all the liquid has evaporated. Let cool while you proceed.

Step 2

In a large bowl, use a spatula to fold together the mayonnaise, sour cream, cream cheese, and yogurt. When blended, add the cooked spinach, artichokes, garlic, dill, lemon juice, and onion powder.

Step 3

Season to taste with the salt, pepper, and optional red pepper flakes for an added kick. Drizzle with olive oil before serving.

Yields about 3 cups